PAD SEE EW
Built around the satisfying umami of soy sauce, this is an easy Thai recipe to shop for and cook at home. The classic version is made with wide, fresh rice noodles, but Pailin Chongchitnant, a popular Canadian YouTube chef, said that restaurants in Bangkok proudly advertise using spaghetti; in southern Thailand, her family used egg noodles. (In other words, there's flexibility.) The street-kitchen version of this popular dish - a close relative of Cantonese beef chow fun - will always have more of the seared edges that make the dish extra delicious, but cooking it in a wide, heavy pan that holds onto heat gives great results. If gai lan is not available, Ms. Chongchitnant says that broccolini, a hybrid of gai lan and broccoli, or steamed broccoli are good alternatives. (The crunch of the stems is what you're after here.).
Provided by Julia Moskin
Categories noodles, main course
Time 1h
Yield 2 to 3 servings
Number Of Ingredients 13
Steps:
- Prepare the noodles: Place dried noodles in a large bowl and cover with hot tap water. Let soak while you prepare the remaining ingredients, allowing the water to cool, and stirring and separating the noodles occasionally with your hands. (This will take 30 to 40 minutes, depending on the brand.) When ready, noodles will be white, limp and bouncy, almost soft to the bite. (They will cook a little more later.) Pour off and discard all the water, fluff noodles with your hands and set aside.
- Meanwhile, in a medium bowl, mix the meat with the soy sauce and let stand at room temperature.
- Prepare the sauce: In a bowl, whisk the oyster sauce, soy sauce, fish sauce and white pepper to combine.
- Place the remaining noodle ingredients in bowls and line them up in the order they'll be added to the pan: garlic, gai lan, eggs, noodles and sugar, then the sauce. When ready to cook, put 1 cup of hot tap water near the stove, and drain and discard any liquid in the bowl with the meat.
- Heat 2 tablespoons oil in a 14-inch wok or a heavy 12-inch skillet or a large Dutch oven over high heat until just starting to smoke. (If using a smaller pan, cook in 2 batches.) Add the meat to the hot pan in a single layer. Let cook, undisturbed, until well browned, about 1 minute, then stir-fry until just cooked through, about 1 minute more, pressing it against the pan to sear. Remove from the pan and set aside.
- Wipe out the pan and heat remaining 2 tablespoons oil over medium until shimmering. Stir in the garlic, then immediately add the greens and stir-fry just until bright and beginning to wilt, 30 to 45 seconds.
- Push greens to one side of the pan, add just enough oil to lightly coat the other side and add the eggs. Use the spatula to scramble the eggs, stirring and scraping until cooked through and just dry, about 1 minute.
- Raise the heat to high. Add the noodles, spreading them around the pan, then tossing and separating them with a wok turner, tongs or both. When noodles are sizzling, add the sugar and 3 tablespoons sauce, and toss to coat and cook through. Keep cooking, leaving noodles undisturbed for 20 to 30 seconds at a time, so they sear and caramelize.
- Add the meat back to the pan, along with any liquids in the dish, and toss everything together.
- Add a few dashes of black soy sauce, and taste for doneness and seasoning. Keep cooking, adding more sugar, black soy sauce or pad see ew sauce a little at a time, until the dish is very savory and a little sweet. Add hot water, 1 tablespoon at a time, if noodles are not quite soft.
- When the noodles have absorbed all the liquid and the flavors are balanced, serve immediately.
PAD SEE EW
Not as famous as Pad Thai but just as delicious, this classic Thai dish calls for stir-frying rice noodles with soy sauce. The unique flavor comes from browning the ingredients and allowing the sauce to caramelize. Your pan should be so hot that you hear a sizzle throughout cooking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Place sliced chiles in a small bowl and cover with 2 tablespoons vinegar.
- Bring a large pot of water to a boil; remove from heat. Stir in noodles; let soak until softened (but still undercooked), 2 minutes. Drain; rinse under cold water until cool. Crack eggs into a bowl. In a separate bowl or measuring cup, stir together sweet soy sauce, soy sauce, and remaining 4 teaspoons vinegar.
- Preheat a large cast-iron skillet over high until very hot, about 2 minutes (a sprinkle of water should evaporate immediately). Add 1 tablespoon oil and swirl to coat sides and bottom. Add steak, spreading into a single layer. Let sear (do not stir) until golden on bottom, about 1 minute. Toss and turn occasionally until golden on all sides and just cooked through, about 1 1/2 minutes more. Transfer to a plate.
- Reheat skillet over high. Add remaining 2 tablespoons oil and swirl to coat sides and bottom. Add eggs and immediately scramble for 20 seconds. Add Broccolini and garlic and cook, stirring occasionally, until just tender, about 1 minute. Add drained noodles, seared steak and accumulated juices, and soy sauce mixture. Toss to coat. Cook 4 minutes, stirring every minute and allowing the sauce to sit and caramelize in between stirring. Serve with pickled chiles.
PAD SEE EW
An immensely popular Thai street food dish that is super-simple to create at home in less than 15 minutes.
Provided by Donal Skehan
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Soak the noodles in boiling water for 10 minutes, or until softened. Whisk the oyster and soy sauces, vinegar and sugar together and set aside.
- While the noodles are soaking, heat the oil in a wok over a high heat, add the garlic and fry for 30 seconds, then add the chicken and stir-fry for 2 to 3 minutes until nearly cooked. Add the broccolini and a splash of water and cook for 2 to 3 minutes more.
- Push the chicken and broccolini to the side of the wok and crack in the egg; scramble until just set, then mix with the chicken and broccoli. Remove from the wok and set aside.
- Drain the noodles and add to the wok with the sauce and toss together to coat and heat through. Return the chicken and broccoli to the pan and mix together, then serve immediately.
PAD SEE-EW
A favorite Thai lunch entree. Pan-fried noodles in a sweet sauce. You can increase the sugar as desired, and use half the listed amount of the soy sauces to reduce sodium. Chicken can be substituted for the prawns, but should be added sooner to cook thoroughly. Enjoy.
Provided by Chef NMSEO
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat OIL in large wok.
- Brown GARLIC.
- Break up RICE NOODLE into oil and fry.
- Add SOY SAUCES and SUGAR.
- Spread out noodles and scramble EGG in center.
- Add PRAWNS.
- Add BABY BROCCOLI.
- Cook until broccoli is at desired tenderness.
- Serve immediately with chili sauce and enjoy with a cold thai iced tea.
Nutrition Facts : Calories 519, Fat 2.6, SaturatedFat 0.7, Cholesterol 117.9, Sodium 2072.2, Carbohydrate 103.5, Fiber 3.5, Sugar 4.6, Protein 17.6
PAD SEE-EW
Make and share this Pad See-Ew recipe from Food.com.
Provided by Stacie Lora
Categories Thai
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- To prepare noodles, soak in room temperature water to soften for 20 to 40 minutes.
- Heat 4 tblsp cooking oil in a wok over medium heat until hot.
- Add garlic, followed by pork, and stir fry for 2 minutes.
- Add the noodles and stir fry another 2-3 minutes until brown and soft.
- Add the vegetables and stir fry to combine.
- Then add the sauce ingredients and stir fry to combine.
- Move the stir-fry mixture to one side of the wok and add the remaining oil. Add the beaten egg and fry for one minute and then combine with the rest of the noodle mixture.
- Stir fry to combine and serve.
Nutrition Facts : Calories 1557.4, Fat 62.5, SaturatedFat 12.3, Cholesterol 467.2, Sodium 2355.8, Carbohydrate 186.8, Fiber 7.4, Sugar 7.3, Protein 57.4
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- To the flank steak, add the Thai black soy sauce, vegetable oil, and cornstarch, and mix until the beef is completely coated. Set aside.
- For the rest of the dish, combine the oyster sauce, sugar, Thai soy sauce, Thai black soy sauce, fish sauce, and white pepper in a small bowl. Stir to mix well.
- Make sure your fresh rice noodles are at room temperature. If the noodles are really cold and stiff from refrigeration, rinse them quickly under hot tap water when you are ready to stir-fry the dish. This extra step will help you avoid a big homogenous lump of noodles during stir-frying. Be sure to shake off any excess water after rinsing and use them immediately.
- The fresh wide rice noodles really set this dish apart from other noodle dishes, so try your best to find them. Or you can use our recipe for homemade rice noodles to make them at home. If either of these options don’t work, then use dried rice noodles. If using a dried rice noodle, follow the directions on the package and make sure you undercook the noodles slightly (al dente), since you will be cooking them again in the wok. After you drain the noodles thoroughly, toss the noodles with a tablespoon of oil. This will prevent them from sticking to the wok.
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